RIAD SALAM
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Moucharabiehs placed on the ground floor of a varennaise house indicate this Moroccan restaurant, which has an interior heated by an orange glacis and a refreshing terrace facing the wooded islands separating the Marne into two arms. The map honours tagines: beef is simmered with olives and candied lemon, or with apricots on a sweet-salted mode; Chicken cured with prunes and almonds, sometimes eggplant and onion. The couscous, for its part, draws on the sources of the méchoui; it is also proposed with other noble meats such as the lamb coast. If you want to nibble a variety of specialities, you will choose a mixed entrance which consists of, for example, méchouia salad, caviar of zaalouk vegetables and puff stuffed stuffed with kefta.
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